Description
Deliciously layered with tender zucchini, juicy tomatoes, and a savory Parmesan-breadcrumb topping, this Baked Zucchini and Tomato Gratin is a comforting side or light main that’s bursting with flavor and texture. Perfect for late summer produce or anytime you want something wholesome and satisfying straight from the oven.
Ingredients
Scale
- 4 medium zucchinis, thinly sliced
- 4 medium tomatoes, thinly sliced
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine breadcrumbs, Parmesan, garlic, oregano, thyme, salt, and pepper. Drizzle with olive oil and toss to coat.
- Lightly grease a baking dish. Layer half the zucchini slices, then half the tomato slices. Sprinkle with the breadcrumb mixture.
- Repeat the layers with remaining vegetables and top with the remaining breadcrumb mix.
- Cover with foil and bake for 25 minutes. Remove foil and bake another 15–20 minutes, until golden and bubbling.
- Let cool slightly. Garnish with fresh basil before serving.
Notes
- For extra richness, add a few thin slices of fresh mozzarella between the layers.
- Swap out Parmesan for Pecorino or a vegan alternative if preferred.
- Leftovers keep well and taste even better the next day.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish, Vegetarian Main
- Method: Baked
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 210 kcal
- Sugar: 4 g
- Sodium: 370 mg
- Fat: 12 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 10 mg